Artichoke Chicken Fettuccine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âMy mother-in-law created this recipe after enjoying a similar dish on a trip to Denver,â writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce. Ingredients:
8 ounces uncooked fettuccine |
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
4 bacon strips, diced |
1/4 cup chopped onion |
2 tablespoons chopped sweet red pepper |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
1/2 cup whole milk |
1 teaspoon dijon mustard |
2 tablespoons grated parmesan cheese |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
2 tablespoons mayonnaise |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken is no longer pink; drain and keep warm.
2. In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture. Yield: 4 servings.
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